Thai Sweet Potato Balls Recipe

Sweet potatoes: These are the base of the recipe, providing natural sweetness and a creamy texture.

All-purpose flour: This helps bind the ingredients together to form a dough.

Sugar: Adds sweetness to the dough, enhancing the natural flavor of the sweet potatoes.

Salt: Balances the sweetness and enhances the overall flavor.

Coconut milk: Adds a rich, creamy texture and a subtle coconut flavor.

Vegetable oil: Used for frying the sweet potato balls to a golden brown.

When mixing the sweet potatoes with the flour, sugar, salt, and coconut milk, ensure that the dough is smooth and free of lumps. This will help the sweet potato balls maintain a uniform texture and cook evenly. Additionally, when frying, make sure the oil is at the right temperature by testing with a small piece of dough; it should sizzle and rise to the surface quickly. This ensures that the sweet potato balls will be crispy on the outside and tender on the inside.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness, making it a good alternative for sweet potatoes.

• all-purpose flour - Substitute with rice flour: Rice flour can provide a similar binding effect and is gluten-free, which can be beneficial for those with gluten sensitivities.

• sugar - Substitute with honey: Honey can add a natural sweetness and a slightly different flavor profile, while also providing some moisture to the mixture.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• coconut milk - Substitute with almond milk: Almond milk can provide a similar creamy texture and is a good alternative for those who may not prefer the taste of coconut.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and a neutral flavor, making it a suitable substitute for frying.

• Allow the sweet potato balls to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled sweet potato balls in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes to regain their crispy texture.
• For freezing, arrange the sweet potato balls on a baking sheet lined with parchment paper. Ensure they are not touching each other.
• Freeze the sweet potato balls on the baking sheet for 1-2 hours until they are solid. This prevents them from sticking together.
• Transfer the frozen sweet potato balls to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• When ready to enjoy, reheat the frozen sweet potato balls in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the sweet potato balls soggy.

• Preheat your oven to 350°F (175°C). Place the sweet potato balls on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and slightly crispy on the outside.

• If you prefer a quicker method, use a microwave. Place the sweet potato balls on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For a crispy exterior, reheat the sweet potato balls in an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the balls in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• You can also reheat them in a skillet. Heat a small amount of vegetable oil over medium heat. Add the sweet potato balls and cook for 3-5 minutes, turning occasionally, until they are heated through and crispy on all sides.

• For a steam method, place the sweet potato balls in a steamer basket over boiling water. Cover and steam for about 5 minutes until they are heated through. This method keeps them moist and tender.

• Mixing bowl: A large bowl used to combine the mashed sweet potatoes, flour, sugar, salt, and coconut milk into a dough.

• Wooden spoon: Useful for mixing the ingredients together until a dough forms.

• Frying pan: A pan used to heat the vegetable oil and fry the sweet potato balls.

• Measuring cups: Essential for accurately measuring the sweet potatoes, flour, sugar, and coconut milk.

• Measuring spoons: Necessary for measuring the salt.

• Ice cream scoop: Helps in portioning the dough into evenly sized balls, though you can also use your hands.

• Paper towels: Used to drain the excess oil from the fried sweet potato balls.

• Slotted spoon: Handy for removing the sweet potato balls from the hot oil.

• Stove: Required to heat the frying pan and cook the sweet potato balls.

• Plate: Used to serve the warm sweet potato balls.

Prepare ingredients in advance: Measure and mash the sweet potatoes ahead of time to streamline the process.

Use a cookie scoop: This helps to quickly and evenly portion the dough into balls.

Preheat the oil: Start heating the vegetable oil while you shape the sweet potato balls to save time.

Batch frying: Fry multiple sweet potato balls at once to reduce cooking time.